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Harissa and orange chicken thighs with spiced rice recipe

Harissa and orange chicken thighs with spiced rice recipe

39 ratings

Fragrance is the name of the game in this sweet and smoky chicken dish, inspired by the flavours of North Africa. Paired with spiced rice and juicy orange slices, prepare this feast for 6 in just 45 minutes and enjoy the taste sensation that awaits. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 799 calories / serving
  • Freezable


  • 4 oranges, 1 zested and juiced, 3 cut into 1cm slices
  • 5g fresh thyme
  • 1 lemon, juiced
  • 1 tbsp wholegrain mustard
  • 12 chicken thighs
  • 4 tbsp harissa paste
  • 100ml white wine, stock or water
  • 2 tbsp olive oil
  • 20g unsalted butter
  • 1 large onion, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 300g basmati rice, rinsed
  • 3 carrots, coarsely grated
  • 60g sultanas
  • 1 reduced-salt chicken stock cube, made up to 700ml
  • 40g flaked almonds, toasted
  • 15g fresh coriander, 10g roughly chopped, 5g leaves picked
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    44g 63%
  • Saturates

    14g 70%
  • Sugars

    19g 21%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 63.6g Protein 38.3g Fibre 5.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the orange slices in a large roasting tin with the thyme, orange and lemon juice, and the mustard. Rub the chicken thighs all over with the harissa paste; season. Arrange in the tin, skin side up, in a single layer. Pour the wine (or stock or water) into the tin and drizzle with 1 tbsp oil. Roast for 35-40 mins until the chicken is golden, crisp and cooked through.
  2. Meanwhile, for the rice, melt the butter with 1 tbsp oil in a wide, lidded saucepan. Add the onion and cook over a medium heat for 15 mins until golden and softened, stirring regularly. Add the cumin, coriander and turmeric, cook for 2 mins, then stir through the rice, carrots and sultanas.
  3. Pour over the stock, season with pepper and stir together. Bring to the boil, cover, turn the heat right down and simmer for 10 mins. Remove from the heat and set aside for 5 mins with the lid still on. Stir through most of the almonds and the chopped coriander.
  4. Transfer the spiced rice to a serving bowl. Put the chicken on a platter and top with the coriander leaves, remaining almonds and orange zest.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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